Can I use frozen chicken in slow cooker chicken pot pie?

Yes, you can use frozen chicken breasts in this recipe. However, it's safest to thaw the chicken beforehand to ensure even cooking and proper food safety. If using frozen chicken, cook on LOW for 7–9 hours and always check that the internal temperature reaches 165°F .

How do I store and reheat leftovers?

Store leftover slow cooker chicken pot pie filling in an airtight container in the refrigerator for up to 4 days . Reheat on the stove or in the microwave until hot throughout. For best results, store biscuits separately and reheat them in the oven or toaster oven to retain crispness.

Can I freeze the pot pie filling?

Absolutely. The filling freezes well for up to 3 months . Allow it to cool completely, then transfer to a freezer-safe bag or container. Thaw overnight in the fridge before reheating. Cook biscuits fresh when ready to serve.

Slow Cooker Chicken Pot Pie: A Cozy Classic Made Easy

Slow Cooker Chicken Pot Pie

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Slow Cooker Chicken Pot Pie is a comforting, creamy, and hearty one-pot meal packed with tender chicken, vegetables, and a savory sauce, topped with flaky biscuits. Perfect for busy weeknights or cozy family dinners, it’s easy to prepare and totally customizable.

Author: Martina

Ingredients

Scale

3 Boneless-Skinless Chicken Breasts
1 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
1 1/2 teaspoons Garlic Powder
1/2 teaspoon Onion Powder
3/4 teaspoon Poultry Seasoning (or sage, rosemary, thyme)
1/2 Yellow Onion, diced
3/4 cup Diced Celery
3 medium Potatoes (about 1 lb), peeled and diced
16 oz Frozen Mixed Vegetables
1 (10.5 oz) can Cream of Chicken Soup
1 cup Milk (whole milk preferred)
1/2 cup Low Sodium Chicken Broth
1 (16 oz) tube Grands Biscuits (flaky layers style)

Cook Mode Prevent your screen from going dark

Instructions

Place chicken breasts in the slow cooker and season with salt, black pepper, garlic powder, onion powder, and poultry seasoning.
Add the diced onion, celery, potatoes, and frozen mixed vegetables on top of the chicken.
In a medium bowl, whisk together the cream of chicken soup, milk, and chicken broth until smooth.
Pour the sauce over the vegetables and gently mix to combine without disturbing the chicken at the bottom.
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the chicken is fully cooked and tender.
About 20 minutes before serving, bake the biscuits according to the package instructions.
Once the chicken is done, remove it from the slow cooker, shred it with two forks, and return it to the pot. Stir to combine everything.
Serve hot with one biscuit placed on top of each serving.

Notes

Use chicken thighs or rotisserie chicken for more flavor or faster prep.
Dice potatoes evenly to ensure even cooking.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Bake biscuits separately to avoid sogginess unless using biscuit dough as dumplings in the slow cooker.
Use plant-based milk and soup for a dairy-free version.

Find it online: https://whatocook.com/slow-cooker-chicken-pot-pie/